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Mushroom Wine Sauce

A velvety, indulgent sauce perfect for enhancing meats, pasta, and vegetables, this Mushroom Wine Sauce blends savory depth with creamy richness. Wine, parmesan, and broth bring layered complexity, resulting in a versatile, restaurant-quality finish ready in minutes.
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Ingredients

  • ½ cup 125 ml chicken or vegetable broth
  • 2 tsp fresh thyme leaves or ¼ – ½ tsp dried
  • 2 tbsp unsalted butter
  • ½ cup parmesan finely grated (30g / 1 oz)
  • 1 cup 250 ml heavy / thickened cream
  • ½ tbsp olive oil
  • Pinch of salt and pepper
  • 2 garlic cloves minced
  • ¼ cup 65 ml dry white wine or rosé
  • 300 g / 10 oz mushrooms sliced

Instructions

  • In a skillet over medium-high heat, combine the butter and olive oil, allowing the butter to melt completely. Introduce the sliced mushrooms and sauté leisurely until they reach a golden hue, approximately 4 to 5 minutes, stirring occasionally.
  • Once the mushrooms are nearly browned, incorporate the minced garlic along with a pinch of salt and pepper. Continue cooking for around 1 minute, or until the garlic becomes fragrant and lightly golden.
  • Pour in the wine; it should sizzle upon contact. Stir briskly, scraping any browned bits from the base of the pan, and allow the liquid to mostly evaporate within a minute.
  • Add the broth, cream, and finely grated parmesan to the pan. Stir well, then reduce the heat to medium, maintaining a gentle simmer. Avoid a vigorous boil to prevent the cream from curdling.
  • Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it achieves a slightly thickened consistency—rich but not overly dense.
  • Fold in the thyme leaves, adjusting seasoning with additional salt and pepper as needed. Remove from heat.
  • Serve generously over grilled steak, poultry, or pork. Alternatively, use it to coat pasta, fill baked potatoes, or accompany vegetables and omelettes.